2-Star Michelin chef celebrates French cuisine

CHEF Alex Dilling’s love of caviar was manifest in his first dish on a curated menu in Sabayon in EQ Kuala Lumpur.

Here was aged Kaluga caviar, a luxurious blanket of it atop smoked Scottish salmon rillette, crème cru, and Dilling’s gold leaf signature. It was served with the lightest muffin and the finest cucumber pickles. My spoon sliced through the caviar, touched the cream layer, and into the smoked salmon beneath. Paired with the muffin and cucumber pickle, it was delicate and harmonious perfection. 

source https://www.themalaysianinsight.com/s/483987